Tomato, Broccoli, and Cucumber Salad
This zesty summer salad is the perfect side to any meal! It is simple, light, flavorful and delicious. The key to this recipe is sweet, juicy tomatoes!
Author:
Cuisine: Italian
Recipe type: Appetiser
Prep time: 
Total time: 
Ingredients
  • 1 large cucumber, peeled
  • 3 fresh beefsteak tomatoes
  • 1 head of broccoli
  • ¾ cup Rogliano's Authentic Italian Dressing (more or less depending on your preference)
  • Salt & Pepper to taste
Instructions
  1. Prepare the vegetables by washing thoroughly and cutting them into larger bite size pieces. Combine them into a large bowl.
  2. If you like extra crunchy broccoli, use the broccoli raw.
  3. If you like it to be softer, blanch* the broccoli in water for 3 minutes, rinse with cold water and then add to the bowl.
  4. After the vegetables are ready, drizzle the Rogliano's Authentic Italian Dressing on top (mix a little bit of the Rosso Italian Dressing in too if you like a kick!).
  5. Stir the dressing in gently, and season with salt and pepper if you like!
Notes
This salad can be served immediately, but should be stored in the refrigerator. Enjoy!
*How to blanch broccoli:
Bring a pot of water to a boil.
Place 1- 1½ inch broccoli florets in the boiling water for 3 minutes.
Pull the broccoli florets out of the boiling water and place into a bowl of ice water to stop the cooking process.
Broccoli should be bright green and firm (but soft) when done.

 

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Zuppa Rosso Pollo
Author:
Ingredients
  • 4 boneless, skinless chicken breasts
  • 3 cups chicken broth
  • ½ large onion finely sliced
  • 1 jalapeno
  • 2 Tbsps Roglianos Rosso dressing per bowl
  • Provolone Cheese thinly sliced for garnish
Instructions
  1. In A large stock pot, combine chicken, broth, onion and jalapeno. Bring to a boil, cover and cook until chicken is done. Shred chicken into bite size pieces, serve soup in bowls, garnish with provolone cheese and drizzle with 2 Tbsps Roglianos Rosso dressing. Delicious!

 

 

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Crock Pot Tortilla Soup
Author:
Cuisine: Italian, Mexican
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cans diced tomatoes (14.5oz)
  • 2 cans black beans (15oz) drained/rinsed
  • 1 can corn (15.25oz) include juice
  • 1 carton chicken broth (32oz)
  • 1 package Hidden Valley Ranch dressing mix
  • 1 block cream cheese (8oz)
  • 1 can chili (I usually use Hormel Turkey Chili)
  • ¼ cup Rogliano's "Rosso" red Italian dressing
  • 2 chicken breasts
  • Onion powder (or dried minced onion)
  • Chili powder, Salt, and pepper to taste
Instructions
  1. Put it all in the crock pot on high for 3-4 hours. Once cooked, pull out chicken breasts, shred, and add back into crock pot.
  2. Slice up flour Tortillas into strips and put on a cookie sheet. Bake at 400 degrees until crispy. Sprinkle on top of your individual bowl of soup and enjoy!